Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu HYGIENE AND TOXICOLOGY OF FOOD:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot HYGIENE AND TOXICOLOGY OF FOOD
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności
Nauczyciel odpowiedzialny Artur Ciemniak <Artur.Ciemniak@zut.edu.pl>
Inni nauczyciele Artur Ciemniak <Artur.Ciemniak@zut.edu.pl>, Kamila Pokorska-Niewiada <Kamila.Pokorska@zut.edu.pl>, Monika Rajkowska-Myśliwiec <Monika.Rajkowska@zut.edu.pl>, Agata Witczak <Agata.Witczak@zut.edu.pl>
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW1 30 3,00,50zaliczenie
laboratoriaL1 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Knowledge base of inorganic and organic chemistry, biochemistry, ecology and environment protection

Cele przedmiotu

KODCel modułu/przedmiotu
C-1The transfer to the student basic knowledge of hygiene and toxicology of food, and methods used in studies of safety and health quality of raw materials and foodstuffs

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Health and safety in the lab and organization of work2
T-L-2An introduction to the general principles of food research, methods of chemical analysis and instrumental.2
T-L-3An introduction to the general principles of assessment and evaluation of sanitary-hygienic raw materials and food products. Biological contamination of food products - detection of storage pests4
T-L-4Analysis of preservatives and other biologically active foreign substances in food6
T-L-5Determination of toxic heavy metals and other trace elements in raw materials and food products8
T-L-6Determination of Persistent organic pollutants (POP) in raw materials and food products6
T-L-7The delivery papers prepared on the basis of audit work. Final exam2
30
wykłady
T-W-1Aims and tasks of hygiene and toxicology of food. Legislation and supervision over food in Poland and in the world.2
T-W-2Anthropozoonoses.2
T-W-3Warehouse pests2
T-W-4Toxicology, its development and the establishing of food toxicology.2
T-W-5Mechanisms of absorption, transport, metabolism and excretion of contaminants/poisons in a human body.2
T-W-6Process of poisoning occurrence.2
T-W-7Factors deciding on the toxicity of xenobiotics and course of intoxication.2
T-W-8Principles of establishing the maximum permissible xenobiotics contents in food.2
T-W-9Toxicological aspects of the application of additives in the food industry.2
T-W-10Heavy metals and other microelements in the environment and food. Radioactive contamination of food.2
T-W-11Pesticides, PCB, PCT and PAH in food.2
T-W-12Dioxins in the environment and food.2
T-W-13Natural harmful and toxic substances (mycotoxins, anti-nutritive substances, vegetable and animal poisons).2
T-W-14The influence of farming (remnants of nitrates), rearing (antibiotics, hormones) and processing processes on the degree of food contamination.2
T-W-15Evaluation methods of deleterious substance sampling against daily nutrition dose.2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3preparation of audit work5
A-L-4consultations10
A-L-5preparing for the exams15
75
wykłady
A-W-1participation in classes30
A-W-2the study of literature15
A-W-3consultations10
A-W-4preparing for the exam20
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1informative lecture
M-2laboratory
M-3Discussions

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: final exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_2-_null_W01
Student is able to define basic concepts in the field of food hygiene and toxicology, can characterize organisms and dangerous substances that can occur in food, can indicate methods to prevent threats to the health of food
C-1T-W-3, T-W-4, T-W-5, T-W-6, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12, T-W-13M-1, M-2, M-3S-1, S-2

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_2-_null_U01
Is able to use the proper terminology in the field of hygiene and food toxicology, choose reliable research methods to conduct research and assess the health quality of food.
C-1T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7M-1, M-2, M-3S-1, S-2

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_2-_null_K01
The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team.
C-1T-W-4M-1, M-2, M-3S-1, S-2

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_W01
Student is able to define basic concepts in the field of food hygiene and toxicology, can characterize organisms and dangerous substances that can occur in food, can indicate methods to prevent threats to the health of food
2,0
3,0The student has to define and describe presented methods and problems
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_U01
Is able to use the proper terminology in the field of hygiene and food toxicology, choose reliable research methods to conduct research and assess the health quality of food.
2,0
3,0The student applies correct basic scope terminology
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_K01
The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team.
2,0
3,0Student meets the basic requirements
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. 1. Conning D.M., A.B.G. Lansdown, Introduction to Food Toxicology, Springer-Verlag, New York Inc., US, 2012, ISBN-13: 978-1-4615-9771-1, ISBN: 1-4615-9771-4.2.
  2. Schmidt R.H., G.E. Rodrick, Food Safety Handbook, John Wiley & Sons, Inc., 2003, Print ISBN: 97804712106413.
  3. Takayuki Shibamoto, L.F. Bjeldanes, S. Taylor, Introduction to Food Toxicology, 2011, ISBN: 978-0-08-092577-6; Online ISBN: 9780471721598; DOI: 10.1002/047172159X

Literatura dodatkowa

  1. Acta Scientiarum Polonorum - Technologia Alimentaria, JOURNAL
  2. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), JOURNAL
  3. Journal of Food Safety, JOURNAL
  4. European Journal of Nutrition and Food Safety, JOURNAL

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Health and safety in the lab and organization of work2
T-L-2An introduction to the general principles of food research, methods of chemical analysis and instrumental.2
T-L-3An introduction to the general principles of assessment and evaluation of sanitary-hygienic raw materials and food products. Biological contamination of food products - detection of storage pests4
T-L-4Analysis of preservatives and other biologically active foreign substances in food6
T-L-5Determination of toxic heavy metals and other trace elements in raw materials and food products8
T-L-6Determination of Persistent organic pollutants (POP) in raw materials and food products6
T-L-7The delivery papers prepared on the basis of audit work. Final exam2
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Aims and tasks of hygiene and toxicology of food. Legislation and supervision over food in Poland and in the world.2
T-W-2Anthropozoonoses.2
T-W-3Warehouse pests2
T-W-4Toxicology, its development and the establishing of food toxicology.2
T-W-5Mechanisms of absorption, transport, metabolism and excretion of contaminants/poisons in a human body.2
T-W-6Process of poisoning occurrence.2
T-W-7Factors deciding on the toxicity of xenobiotics and course of intoxication.2
T-W-8Principles of establishing the maximum permissible xenobiotics contents in food.2
T-W-9Toxicological aspects of the application of additives in the food industry.2
T-W-10Heavy metals and other microelements in the environment and food. Radioactive contamination of food.2
T-W-11Pesticides, PCB, PCT and PAH in food.2
T-W-12Dioxins in the environment and food.2
T-W-13Natural harmful and toxic substances (mycotoxins, anti-nutritive substances, vegetable and animal poisons).2
T-W-14The influence of farming (remnants of nitrates), rearing (antibiotics, hormones) and processing processes on the degree of food contamination.2
T-W-15Evaluation methods of deleterious substance sampling against daily nutrition dose.2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3preparation of audit work5
A-L-4consultations10
A-L-5preparing for the exams15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1participation in classes30
A-W-2the study of literature15
A-W-3consultations10
A-W-4preparing for the exam20
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_W01Student is able to define basic concepts in the field of food hygiene and toxicology, can characterize organisms and dangerous substances that can occur in food, can indicate methods to prevent threats to the health of food
Cel przedmiotuC-1The transfer to the student basic knowledge of hygiene and toxicology of food, and methods used in studies of safety and health quality of raw materials and foodstuffs
Treści programoweT-W-3Warehouse pests
T-W-4Toxicology, its development and the establishing of food toxicology.
T-W-5Mechanisms of absorption, transport, metabolism and excretion of contaminants/poisons in a human body.
T-W-6Process of poisoning occurrence.
T-W-8Principles of establishing the maximum permissible xenobiotics contents in food.
T-W-9Toxicological aspects of the application of additives in the food industry.
T-W-10Heavy metals and other microelements in the environment and food. Radioactive contamination of food.
T-W-11Pesticides, PCB, PCT and PAH in food.
T-W-12Dioxins in the environment and food.
T-W-13Natural harmful and toxic substances (mycotoxins, anti-nutritive substances, vegetable and animal poisons).
Metody nauczaniaM-1informative lecture
M-2laboratory
M-3Discussions
Sposób ocenyS-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: final exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has to define and describe presented methods and problems
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_U01Is able to use the proper terminology in the field of hygiene and food toxicology, choose reliable research methods to conduct research and assess the health quality of food.
Cel przedmiotuC-1The transfer to the student basic knowledge of hygiene and toxicology of food, and methods used in studies of safety and health quality of raw materials and foodstuffs
Treści programoweT-L-2An introduction to the general principles of food research, methods of chemical analysis and instrumental.
T-L-3An introduction to the general principles of assessment and evaluation of sanitary-hygienic raw materials and food products. Biological contamination of food products - detection of storage pests
T-L-4Analysis of preservatives and other biologically active foreign substances in food
T-L-5Determination of toxic heavy metals and other trace elements in raw materials and food products
T-L-6Determination of Persistent organic pollutants (POP) in raw materials and food products
T-L-7The delivery papers prepared on the basis of audit work. Final exam
Metody nauczaniaM-1informative lecture
M-2laboratory
M-3Discussions
Sposób ocenyS-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: final exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student applies correct basic scope terminology
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_K01The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team.
Cel przedmiotuC-1The transfer to the student basic knowledge of hygiene and toxicology of food, and methods used in studies of safety and health quality of raw materials and foodstuffs
Treści programoweT-W-4Toxicology, its development and the establishing of food toxicology.
Metody nauczaniaM-1informative lecture
M-2laboratory
M-3Discussions
Sposób ocenyS-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: final exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student meets the basic requirements
3,5
4,0
4,5
5,0